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At the Tatamagouche Farmers' Market

We are retiring! Well, not really retiring. It's just that we are closing the chocolate shop after 15 years and over one million chocolates made, and moving on to other things. Beth is going to concentrate on the beeswax candles business and Alan is going to take his chainsaw into the woods and begin the process of restoring a neglected woodlot into an uneven-aged, diverse-species Acadian forest.

It has been a lovely ride, these past fifteen years. We have made many friends all over the country, and every Christmas we always looked forward to hearing from our regulars with their stories of friends and family who "demanded" our chocolates every year. We have made many thousands of favours for folks who wanted a little bit of Nova Scotia at their wedding, whether here in the Maritimes or in Toronto, Los Angeles or London, England (all destinations in 2012 alone). Our chocolates have traveled in Christmas parcels all over the world! And we have delighted in meeting our customers at craft shows and farmers' markets.

So, to all of our customers we say: "Thanks, and we hope that you enjoyed our chocolates as much as we enjoyed making them!" And to those who are just now finding our site: "We are sorry that you missed us."

We will keep this site up for a while, and our email addresses will work for quite a while yet. And you never know, someone may want to take over the business and re-establish it somewhere else in rural Nova Scotia and continue the production of maple and wild blueberry chocolates, so check back once in a while.

We have often thought that it would be nice if some young person with energy and enthusiasm would take over the business and move it to the main street of some small Nova Scotia town, and turn it into the "chocolate destination" for Nova Scotia. If you are that person, drop us a line.

And to all of you: thanks for a great fifteen years. (24 December 2012)

Don't these look good?

Candied wild blueberries in a soft maple centre, all dipped - twice - in Belgian dark chocolate. And sometimes we soak the berries in Caribbean dark rum before we fold them into the maple centres . . .

The Appleton Chocolates Company

The
Appleton Chocolates
Company

567 Lake Road
Wentworth, N.S.
Canada
Contact Information

We make very fine hand-dipped chocolates featuring the traditional sweet flavours of the Maritimes (and of Nova Scotia, in particular)- wild blueberries, cranberries, cherries and maple syrup - and a double coat of Belgian or French chocolate. Our chocolates are big, they are one-half fine chocolate, and they are unique. Our chocolates are a celebration of the flavours of Nova Scotia, and we are happy to share.

Our Flavours

A brief description of our different flavours.

Ordering Information

Sorry, we aren't shipping anymore.

Contact Us

Email, mailing address, etc

Beeswax Candles

We make beeswax candles, from beeswax that we render and refine ourselves.

Quality

Why our chocolates are so good - our secrets revealed . . .

Site Map

This is an all text map of this site, showing all the pages and a description of each. With no graphics, it loads instantly. (Don't miss the pictures first time through, though!

Nutrition Panel

All of the details.

Who We Are

A little bit of the history of the Appleton Chocolates Company, and some pictures of the wildlife I see on my way to work.


Pictorials and Essays

All About Chocolate

A description of how chocolate is made. From the tree to the confection

Is Chocolate Wasted on Guys?

90% of women respond physiologically to chocolate, and 90% of men think chocolate is just good candy. If you've come this far on a chocolate site, you should really check out this newsletter. Chocolate is the ultimate soft drug . . .

We are located in Cumberland County, Nova Scotia - the heart of maple syrup and wild blueberry country. As a matter of fact, 75% of both maple and blueberry production in the province occurs within 40 miles of our shop. Can you think of a better reason to combine these two fine flavours with the smoothest of Belgian chocolate?

You won't find chocolates like ours anywhere else, for a couple of reasons. One is that we use our Nova Scotian ingredients like maple syrup and wild blueberries and cranberries, all flavours that are not commonly found in ordinary chocolates.

Another reason is that we use old-fashioned techniques that are very hard to automate. It is difficult to use high-speed machinery to form the centres when they include large pieces of berries and dried fruits that have to be kneaded in to the fondant, and in a production line the centres would be sprayed with chocolate, not dipped. And it's hard to have a machine put foils on chocolates that are not all exactly alike.

And yet another reason is that the hand-labour and the ingredients are expensive, which makes it difficult for retailers to get their margin and still have our chocolates priced within reason. By selling most of our chocolates directly to the consumer or end-user, we do not have to find margins for brokers and retailers. And that lets us keep the prices down.


All of our chocolates are hand-made, hand-dipped and hand-wrapped in colourful foils. Here's Alan wrapping a tray of maple-cranberry chocolates at the end of the five-day production process. (This is a very old picture. What hair is left is grey . . .)

Alan wrapping chocolates

Who we are . . .

We are proud of our chocolates, and we guarantee your complete satisfaction.

Last Updated 29 January '13

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This page was written by and is maintained by Alan from the Appleton Chocolates Company.

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